Burgers Galore!

I'm a carnivore.  Naturally, meat is an integral part of my gastronomical cravings.  And when you talk about MEAT you have got to talk about  HAMBURGERS! 

The hamburger's origin dates as far back as 1200's during the time of Genghis Khan.  The Mongols were a fast moving calvary based army who lived on their sturdy ponies during times of war. During these times the Mongols needed food that they could carry on their mounts and can easily be eaten in one hand.  This need paved the way for the invention of the ground beef.  Lamb or mutton were the meat of choice which were made into flat patties and tenderized under the saddle of a Mongol rider and was eaten raw when the need called for it.  So even then, it already had the "fast-food" label to it.  Of course, I would rather prefer the modern version of the hamburger with its patty cooked to perfection---a taste of heaven in a bun!

I have been watching "Man vs Food" on the Travel Network and I have been introduced to how ridiculously inventive the different burger creations can be.  Here's a few example of those that has been featured.

The Big Judd Burger, Boise, Idaho

1 lb. beef patty with 4 slices of real cheddar and a pound of pickles, lettuce, tomatoes,

ketchup and mustard sandwiched in an 8 inch diameter bun.

Onion Burger, Oklahoma

Spanish onion cooked right into a 1/3 lb beef patty.

The Crown Burger, Salt Lake City, Utah

Pastrami topped double cheese burger.

Apocalypse Now Burger, Indianapolis, Indiana 

A four-patty cheeseburger topped with pork belly, bacon, foie gras, macerated cherry
spread, and homemade mayonnaise.

The Uncle Cheffy Experience

Before last February 12, 2011 I have no idea what Uncle Cheffy was all about.  Well, except for the fact that a former classmate of mine mentioned about an investment venture he entered into in an international cuisine restaurant named Uncle Cheffy.  Since we've just finished brainstorming about an event we were organizing, everyone was famished and so I suggested that we check out his venture if it was worth the investment.

The joint was located in Ali Mall Cubao and was the third franchise to open after The Fort and Eastwood branch.  It was barely a day old during our visit---that being their first day of operation---the place still had that faint scent of paint and wood in the air.  The place was simple in terms of its furnishings  and by my reckoning, it had maybe a hundred seater capacity.  The crew were naturally friendly and not just because we were with one of the investors. 

We had our investor friend order for us.  The house specialty were the oven baked pizzas called panizza so we ordered the All Meat and the East Meets West flavor.  At first, I had some doubts if we're going to get our fill given that the pizza came out in thin crust---oh, did I mention that we were hungry like a wolf?  Well, apparently, my doubts were baseless as our party of four almost left two slices of pizza untouched until my "maraming mahihirap na di kumakain" attitude stepped in and devoured what was left. 

Unlike the other pizzas that I have come to know, the pick-up-and-eat type, the panizza required a different kind of eating ritual.  It was served with a veggie garnishing of arugula, alfalfa, and diced tomato which you put on top of the pizza and then roll it that they become the "palaman".  I'm not a veggie guy but the garnishing really complemented the taste of the mozzarella cheese and whatever other toppings there was on the pizza---it was heavenly!

We also had the Memphis BBQ Ribs.  Actually, this dish came first before that pizza.  Yeah, yeah, yeah, and I had doubts we wouldn't be satisfied---well, DUH!  Hungry...wolf...get it?  Anyway, this dish totally changed my definition of meat.  I remember watching "Man vs Food" in the Food Network Channel and the host would almost always describe the meat as "buttery soft and melts in your mouth"---now I know why.  The meat was so soft that you could just simply have to tap it to make the meat fall off the bone.  Very tasty too!  

I really enjoyed the food so much that I had to take my wife the following day and make our pre-valentines celebration extra special.  That and also to take advantage of the special discount that Uncle Cheffy was offering its patron as an opening treat. 

After reading this blog you may no longer get the 50% discount, however, here's what the rest of what Uncle Cheffy have for the rest of February:

February 15-17, 40% off on food and drinks 

February 18-20, 30% off on food and drinks

February 21-27, 20% off on food and drinks

Bon appetit!